Christmas Pork Roast Recipes
MEXICAN CHRISTMAS ROAST PORK
This traditional Mexican recipe for roast leg of pork is a festive Christmas centerpiece that's a beautiful alternative to ham or turkey. Enjoy at Christmas or for any special occasion!
Provided by Anamaria
Categories World Cuisine Recipes Latin American Mexican
Time 12h10m
Yield 24
Number Of Ingredients 9
Steps:
- Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.
- Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.
- Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil.
- Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 13.2 g, Cholesterol 124.8 mg, Fat 9.1 g, Fiber 1.2 g, Protein 47.8 g, SaturatedFat 2.5 g, Sodium 1477.2 mg, Sugar 11.6 g
CHRISTMAS PORK LOIN
Make and share this Christmas Pork Loin recipe from Food.com.
Provided by peppermintkitty
Categories Pineapple
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Rub the porkloin with just enough mustard to cover pork.
- Mix together the ½ cup each of soy sauce and sherry, garlic and ginger.
- Pour mixture over porkloin and marinate for at least 2 hours turning occasionally.
- Reserve marinade.
- Place the porkloin on a rack in a roasting pan and roast at 350 degrees for 2-2 ½ hours or until meat is cooked.
- Baste porkloin with the marinade while roasting.
- In a separate pan, combine the last 5 ingredients and stir in the remaining 2 tbsp each of sherry and soy sauce.
- Heat mixture for 1 minute.
- Cool slightly and spoon over porkloin.
- Serve at room temperature.
- Garnish with pineapple slices and parsley, if desired.
Nutrition Facts : Calories 597.5, Fat 31.9, SaturatedFat 11, Cholesterol 136.1, Sodium 1106.5, Carbohydrate 23.2, Fiber 0.5, Sugar 16.9, Protein 47.5
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- For the paste filling, either put all the ingredients in a small food processor and blend until well combined (it doesn’t have to be completely smooth), or pound with a pestle and mortar.
- Lay the pork out, skin-side down, and rub the paste over the pork, then roll it up as tightly as you can and secure at intervals with butcher’s twine.
- If you have time leave in the fridge, uncovered or loosely wrapped in kitchen towel overnight – or even better, for two nights, to give the flavours time to permeate the meat and to let the skin dry out.
- An hour before you are ready to start cooking the pork, remove it from the fridge so it can return to room temperature. Preheat the oven to 150C/130C Fan/Gas 2.
- Arrange the potatoes and onion slices on the base of a large roasting tin and season with salt. Pour over the white wine (or cider) and stock (or water).
- Make sure the rind of the pork is dry and season it with salt. Place on top of the potatoes and onions. Cover with foil and put in the oven. Roast for four hours until the pork is cooked through – the internal temperature should read 68C/154F (use a meat thermometer to check this).
- Turn the heat up to its highest setting and cook for a further half an hour to crisp up the skin. Remove from the oven and transfer the meat and potatoes to separate serving dishes.
- To make the spiced apple sauce, put all the ingredients in a saucepan with a splash of water, then cook gently for around 10 minutes, or until the apples have softened and broken down into a purée.
- To finish the pork, strain off any liquid remaining in the tin and skim off any fat. Serve the juices alongside the meat and potatoes.
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